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{{About|a sweet, syrupy beverage||Sherbet (disambiguation)}}
{{Distinguish | Sherbet (frozen dessert)| Sorbet}}
[[File:Sharbat.JPG|thumb|Two kinds of Iranian ''sharbat'' (center is lemon and right is cherry ''sharbat'') along with Iranian tea (left)]]
'''Sharbat''' ([[Persian language|Persian]]: شربت; also transliterated as ''shorbot'', ''şerbet'' or ''sherbet'' {{IPA-all|ʃərbət̪|pron}}) is an [[Iran]]ian<ref name="Cousineau">{{Cite book|url=https://books.google.com/books?id=7g3yC_EI310C&q=sorbet+originated+in+persia&pg=PT255|title=The Painted Word: A Treasure Chest of Remarkable Words and Their Origins|last=Cousineau|first=Phil|date=2012-09-11|publisher=Simon and Schuster|isbn=9781936740253|language=en|quote=The ancient Persians created a delicious and cooling concoction called sharbat}}</ref><ref name="Dishoom: From Bombay with Love">{{Cite book|url=https://books.google.com/books?id=4cqQDwAAQBAJ&q=sharbat+persian+origin&pg=PA23-IA120|title=Dishoom: From Bombay with Love|last1=Thakrar|first1=Shamil|last2=Thakrar|first2=Kavi|last3=Nasir|first3=Naved|date=2019-09-05|publisher=Bloomsbury Publishing|isbn=9781408890660|language=en|quote=Sharbat is a soft drink with Persian origins}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=zcNdB_sl2JkC&q=sharbat+origin+persian&pg=PA80|title=National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981|last=Davidson|first=Alan|date=1981-01-01|publisher=Oxford Symposium|isbn=9780907325079|language=en|page=80}}</ref> drink also popular in [[Turkey]], [[South Asia]], [[Caucasus]] and the [[Balkans]]. It is prepared from fruits or flower [[petals]].<ref>{{cite book |title= Persian Pilgrimages |last= Molavi |first= Afshin |year= 2002 |publisher= W. W. Norton & Company |isbn= 0-393-05119-6 |url= https://archive.org/details/persianpilgrimag00afsh/page/113 |page= [https://archive.org/details/persianpilgrimag00afsh/page/113 113] |url-access= registration }}</ref> It is a sweet [[Squash (drink)|cordial]], and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.

Popular ''sharbats'' are made of one or more of the following: [[basil]] seeds, [[rose water]], fresh rose petals, [[sandalwood]], ''[[Aegle marmelos|bael]]'', [[hibiscus]], [[lemon]], [[Orange (fruit)|orange]], [[mango]], [[pineapple]], ''[[falsa]]'' (''Grewia asiatica'') and [[chia seed]]s.

''Sharbat'' is common in homes of [[Iran]], [[Turkey]], [[Bosnia]], [[Arab world]], [[Afghanistan]], [[Pakistan]], [[Sri Lanka]], [[Bangladesh]] and [[India]], and popularly consumed by Muslims when breaking their daily [[fasting|fast]] during the month of [[Ramadan]].<ref>{{Cite web|url=http://muslimheritage.com/article/world%E2%80%99s-first-soft-drink|title=The World's First Soft Drink|website=Muslim Heritage|archive-url=https://web.archive.org/web/20161224200942/http://www.muslimheritage.com/article/world%E2%80%99s-first-soft-drink|archive-date=2016-12-24|url-status=live}}</ref>

A South Indian version commonly called ''sarbbath'' is popular in [[Kerala]], [[Tamil Nadu]] and [[Andhra Pradesh]], regions wherein a specially made syrup of [[Hemidesmus indicus|Indian sarsaparilla]] and lemon is dissolved in milk or [[Carbonated water|soda water]].

An Indonesian, especially Javanese, drink called ''serbat''' is commonly found during the month of [[Ramadan]]. The most popular is made by mixing cold water, simple syrup, and shredded cantaloupe, popularly known as ''serbat blewah'' or cantaloupe sherbet.

==Etymology==
[[File:Afza Syrup (Lal sharbat).JPG|thumb|[[Rooh Afza]] sharbat or shorbot drink made from fruits and herbs formulated in 1906 in [[Ghaziabad, Uttar Pradesh]], India, and launched from [[Old Delhi, India]].]]
The term comes from the Persian word ''sharbat'' (شربت),<ref>{{Cite web|url=https://www.britannica.com/topic/sherbet|title=Sherbet {{!}} frozen dessert|website=Encyclopedia Britannica|language=en|access-date=2019-07-23|quote=The word sherbet derives from the Persian sharbat, an iced fruit drink; iced desserts were introduced to the West via the Middle East. In the late 20th century there was a revival of the practice of serving a tart sherbet or sorbet between the courses of an elaborate meal to refresh the palate.}}</ref> meaning a drink of sugar and water. This in turn came from the [[Arabic]] word ''shariba'', "to drink".<ref>{{cite book |last1=Wain |first1=Harry |title=The story behind the word: some interesting origins of medical terms |date=1958 |publisher=Thomas |page=288 |isbn=9780398020019 |url=https://books.google.com/books?id=MGFrAAAAMAAJ&q=sharbat+meaning}}</ref> By the late [[Middle Ages]], the [[Arabic]] word ''sharāb'' (شراب) had come to mean "alcoholic beverage" and the alternate form sharbāt (شربات) and its [[Persian language|Persian]] and [[Turkish language|Turkish]] variations, ''sharbat'' (شربت), and ''şerbet'' respectively, took on the meaning of a sweet non-alcoholic beverage.<ref name=weir>{{Cite book| publisher = Oxford University Press| isbn = 978-0-19-931339-6| last1 = Weir| first1 = Robin| last2 = Quinzio| first2 = Jeri| title = The Oxford Companion to Sugar and Sweets| chapter = Sherbet| access-date = 2018-07-20| date = 2015-07-23| chapter-url = http://www.oxfordreference.com/view/10.1093/acref/9780199313396.001.0001/acref-9780199313396-e-463 |via=[[Oxford Reference]] }}</ref>

==History==
It's believed that sharbats originated in [[Iran]] ([[Name of Iran|Persia]]).<ref>{{Cite book|last=Marks|first=Gil|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1|title=Encyclopedia of Jewish Food|date=2010-11-17|publisher=HMH|isbn=978-0-544-18631-6|language=en|quote=Sharbat is a fruit syrup. Origin: Persia}}</ref><ref name="Cousineau"/><ref name="Dishoom: From Bombay with Love"/><ref>{{Cite book|url=https://books.google.com/books?id=zcNdB_sl2JkC&q=sharbat+origin+persian&pg=PA80|title=National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981|last=Davidson|first=Alan|date=1981-01-01|publisher=Oxford Symposium|isbn=9780907325079|language=en|page=80}}</ref> Several syrups are listed in the 11th-century ''[[Canon of Medicine]]'' by Persian writer [[Ibn Sīnā]].<ref>{{Cite web| title = 100 farklı Osmanlı şerbeti bir kitapta toplandı| access-date = 2018-07-19| url = http://www.trthaber.com/haber/kultur-sanat/100-farkli-osmanli-serbeti-bir-kitapta-toplandi-316442.html| website=trt haber| archive-url = https://web.archive.org/web/20171207194711/http://www.trthaber.com/haber/kultur-sanat/100-farkli-osmanli-serbeti-bir-kitapta-toplandi-316442.html| archive-date = 2017-12-07| url-status = live}}</ref> In the 12th century, [[Persian language|Persian]] book of [[Zakhireye Khwarazmshahi]], [[Ismail Gorgani|Gorgani]] describes different types of Sharbats in [[Iran]], including Ghoore, Anar, Sekanjebin, etc.

The first Western mention of sharbat is an Italian reference to something that [[Ottoman Turks|Turks]] drink. The word enters Italian as ''sorbetto'' which becomes ''sorbet'' in French. In the 17th-century, England began importing "sherbet powders" made from dried fruit and flowers mixed with sugar. In the modern era [[Sherbet (powder)|sherbet powder]] is still popular in the [[UK]]. A contemporary [[George Sandys|English writer]] traveling in the Middle East wrote of "sundry sherbets … some made of sugar and lemons, some of violets, and the like." When Europeans figured out how to [[Endothermic process|freeze sherbet]] they began making ''[[sorbet]]to'' by adding fruit juices and flavorings to a frozen simple syrup base. In the US sherbet generally meant an ice milk, but recipes from early soda fountain manuals include ingredients like gelatin, beaten egg whites, cream, or milk.<ref name=weir />

Sharbat was traditionally made with [[cane juice]], but in modern times it is commonly made at home with sugar and water. Lime is sometimes added to improve the texture and flavor of the sharbat.<ref name=ndtv>{{Cite web| title = Sharbat| work = NDTV Food| access-date = 2018-07-19| url = https://food.ndtv.com/ingredient/sharbat-701174| archive-url = https://web.archive.org/web/20171101001914/http://food.ndtv.com/ingredient/sharbat-701174| archive-date = 2017-11-01| url-status = live}}</ref> Honey is also commonly used as a sweetener. Sharbet comes in many flavors including lemon, pomegranate, quince, strawberry, cherry, orange, rose, orange blossom, tamarind, mulberry and violet.<ref name=weir /> One sharbat recorded in the 19th-century cookbook by [[Friedrich Unger]] is called ''gülgülü tiryaki şerbet'' which means "pink opium-eater's sherbet".<ref>{{Cite book| publisher = Kegan Paul| isbn = 978-0-7103-0936-5| last = Unger| first = Friedrich| title = A King's Confectioner in the Orient: Friedrich Unger, Court Confectioner to King Otto I of Greece| date = 2003 |page=74}}</ref>

== India ==

Sharbat was introduced to [[India]] by the [[Mughal Empire|Mughal]]s in the 16th century.<ref name=guardian>{{Cite news| issn = 0261-3077| last = Sukhadwala| first = Sejal| title = Diwali drinks: sharbat to champagne| work = The Guardian| access-date = 2018-07-19| date = 2012-11-12| url = https://www.theguardian.com/lifeandstyle/wordofmouth/2012/nov/12/diwali-drinks-sharbat-to-champagne| archive-url = https://web.archive.org/web/20160722013053/https://www.theguardian.com/lifeandstyle/wordofmouth/2012/nov/12/diwali-drinks-sharbat-to-champagne| archive-date = 2016-07-22| url-status = live}}</ref> It was popularised in the [[Indian subcontinent]] by [[Babur]], who sent for frequent loads of ice from the [[Himalayas]] to make a cool refreshing drink.<ref>{{cite news |url=http://www.thehindu.com/thehindu/yw/2002/01/19/stories/2002011900260300.htm|title=Keeping cool|access-date=3 January 2016|archive-url=https://web.archive.org/web/20161126092340/http://www.thehindu.com/thehindu/yw/2002/01/19/stories/2002011900260300.htm|archive-date=26 November 2016|url-status=dead|newspaper=[[The Hindu]]|df=dmy-all}}</ref>

==Varieties==
[[File:Imli Aloo Bukharay Sharbat.jpg|thumb|[[Tamarind]] and [[plum]] sharbat]]
[[Tamarind]] sherbet is a popular non-alcoholic beverage in Muslim countries that is commonly prepared during [[Ramadan]]. In Turkey tamarind sherbet, called ''demirhindi şerbeti'', might be flavored with [[cloves]], [[cardamom]], fresh [[ginger]], a [[cinnamon]] stick, [[honey]], [[Salvia officinalis|sage]] and dried [[Tilia|linden]] flowers.<ref>{{Cite web| title = Demirhindi Şerbeti| work = Arda'nın Mutfağı| access-date = 2018-07-19| url = http://www.ardaninmutfagi.com/yemek-tarifleri/tatlilar/demirhindi-serbeti| archive-url = https://web.archive.org/web/20180104182140/http://www.ardaninmutfagi.com/yemek-tarifleri/tatlilar/demirhindi-serbeti| archive-date = 2018-01-04| url-status = live}}</ref><ref>{{Cite web| title = Demirhindi şerbeti tarifi| work = Milliyet Haber| access-date = 2018-07-19| url = http://www.milliyet.com.tr/demirhindi-serbeti-tarifi-pembenar-detay-icecekler-2263537/| archive-url = https://web.archive.org/web/20170125030700/http://www.milliyet.com.tr/demirhindi-serbeti-tarifi-pembenar-detay-icecekler-2263537/| archive-date = 2017-01-25| url-status = live}}</ref> In [[Urdu]], tamarind is called ''imli'' and is commonly paired with dried plums (''aaloo bukhara'').<ref>{{Cite web| title = Health benefits of Imli and Aaloo Bukhara drink| work = Samaa TV| access-date = 2018-07-19| url = http://www.samaa.tv/uncategorized/2017/06/health-benefits-of-imli-and-aaloo-bukhara-drink/}}</ref>

Almond sherbet is probably of Persian origin<ref>{{Cite book|url=https://books.google.com/books?id=zcNdB_sl2JkC&q=sharbat+originated+in+persia&pg=PA80|title=National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981|last=Davidson|first=Alan|date=1981-01-01|publisher=Oxford Symposium|isbn=9780907325079|language=en|page=80}}</ref> and can be spiced with [[cardamom]] and [[kewra]].<ref>{{Cite web| title = Badaam ka Sharbat Recipe by Niru Gupta| work = NDTV Food| access-date = 2018-07-19| url = https://food.ndtv.com/recipe-badaam-ka-sharbat-1-483347| archive-url = https://web.archive.org/web/20180307135627/https://food.ndtv.com/recipe-badaam-ka-sharbat-1-483347| archive-date = 2018-03-07| url-status = live}}</ref> Another version of almond sherbet is made with milk and [[saffron]] and [[musk melon]] seeds are sometimes added.<ref>{{Cite news | title = Make this cooling almond sharbat this summer| work = The Indian Express| access-date = 2018-07-19| date = 2016-06-03| url = http://indianexpress.com/article/lifestyle/food-wine/make-this-cooling-almond-sharbat-this-summer-foodie-2833088/| archive-url = https://web.archive.org/web/20170821130405/http://indianexpress.com/article/lifestyle/food-wine/make-this-cooling-almond-sharbat-this-summer-foodie-2833088/| archive-date = 2017-08-21| url-status = live}}</ref><ref>{{Cite news | title = Recipe: Badam ka sharbat (almond-saffron milk) | work = The Boston Globe | access-date = 2018-07-19| url = https://www.bostonglobe.com/lifestyle/food-dining/2017/05/29/recipe-badam-sharbat-almond-saffron-milk/Mpr7hJytDvCXhObd4A7O8M/story.html| archive-url = https://web.archive.org/web/20170708094322/http://www.bostonglobe.com/lifestyle/food-dining/2017/05/29/recipe-badam-sharbat-almond-saffron-milk/Mpr7hJytDvCXhObd4A7O8M/story.html| archive-date = 2017-07-08| url-status = live}}</ref>

[[File:Bael_Sherbat_Indian_Beverage.jpg|thumb|[[Aegle marmelos|Bael]] ka sharbat]]
Wood apple sharbat can be flavored with salt, pepper and [[mentha]] or simply sugar and [[lemon]] juice.<ref>{{Cite web| title = Here Is How You Can Make Bael Sherbet At Home| work = NDTV Food| access-date = 2018-07-19| url = https://food.ndtv.com/food-drinks/here-is-how-you-can-make-bael-sharbat-at-home-1851998| archive-url = https://web.archive.org/web/20180514221836/https://food.ndtv.com/food-drinks/here-is-how-you-can-make-bael-sharbat-at-home-1851998| archive-date = 2018-05-14| url-status = live}}</ref> Called ''[[Aegle marmelos|bael]] ka sharbat'' it is one of the most popular beverages in [[India]] and was discussed in the 1894 ''Agricultural Gazette of New South Wales''.<ref>{{Cite book| publisher = Springer Science & Business Media| isbn = 978-3-662-07774-0| last = Bajaj| first = Y. P. S.| title = High-Tech and Micropropagation V| date = 2013-03-09| url = https://books.google.com/books?id=-FzxCAAAQBAJ&pg=PA273| access-date = 2018-07-19| archive-url = https://web.archive.org/web/20180720024941/https://books.google.com/books?id=-FzxCAAAQBAJ&pg=PA273| archive-date = 2018-07-20| url-status = live}}</ref><ref>{{Cite book| publisher = Government printer.| title = Agricultural Gazette of New South Wales| date = 1894| url = https://books.google.com/books?id=4znuAAAAMAAJ&pg=PA156| access-date = 2018-07-19| archive-url = https://web.archive.org/web/20180720024941/https://books.google.com/books?id=4znuAAAAMAAJ&pg=PA156| archive-date = 2018-07-20| url-status = live}}</ref> Another sharbat variation from India is made with powdered [[sandalwood]] (''chandan'') and sugared milk.<ref>{{Cite web| title = Chandan ka Sharbat Recipe by Niru Gupta| work = NDTV Food| access-date = 2018-07-19| url = https://food.ndtv.com/recipe-chandan-ka-sherbet-100545| archive-url = https://web.archive.org/web/20180720024941/https://food.ndtv.com/recipe-chandan-ka-sherbet-100545| archive-date = 2018-07-20| url-status = live}}</ref> [[Phalsa]] berries are another base for some varieties of south Asian sherbet.<ref>{{Cite web| title = Phalse Ka Sharbat Recipe| work = NDTV Food| access-date = 2018-07-19| url = https://food.ndtv.com/recipe-phalse-ka-sharbat-218026| archive-url = https://web.archive.org/web/20180625090947/https://food.ndtv.com/recipe-phalse-ka-sharbat-218026| archive-date = 2018-06-25| url-status = live}}</ref> Some sour sharbet variations might make use of citrus fruits, tamarind, or ''[[aamla]]'' berries. An Indian lemonade called ''nimbu pani'' is made with fresh squeezed lemon or lime juice with additional flavorings like ginger, mint, saffron, kewra or even crushed black pepper.<ref name=guardian />

[[Vetiver]] sherbet (''khus'' syrup) can be made by adding ''khus'' essence to sugar and water. The ''khus'' essence itself is made from the roots of vetiver grass. Vetiver sherbet can be used as a flavoring for milkshakes, [[lassi]] and other yogurt drinks, ice cream, [[Shirley Temple (drink)|Shirley Temples]] and other mixed beverages. It can also be used as a general purpose dessert topping.<ref>{{Cite web| title = Khus ka Sharbat Recipe by Niru Gupta| work = NDTV Food| access-date = 2018-07-19| url = https://food.ndtv.com/recipe-khus-ka-sharbat-100543| archive-url = https://web.archive.org/web/20171119055039/http://food.ndtv.com/recipe-khus-ka-sharbat-100543| archive-date = 2017-11-19| url-status = live}}</ref><ref>{{Cite book| publisher = Springer| isbn = 978-3-319-26062-4| last = Lim| first = T. K.| title = Edible Medicinal and Non-Medicinal Plants: Volume 11 Modified Stems, Roots, Bulbs| date = 2016-02-08 |url=https://books.google.com/books?id=-4WMCwAAQBAJ&pg=PA200}}</ref>

The most common sharbat flavor is probably [[rose]].<ref name=ndtv /> Rose sharbat can be used as a topping for the milk pudding ''[[muhallebi]]''. One Turkish method of making rose sharbat involves kneading fresh rose petals with a little citric acid or sugar to release their fragrance. (If sugar is used the petals are left in the fridge overnight and a small amount of lemon juice is added the following day.) This petal mixture is called ''gül mayası'' and can be added to a sharbat base of sugar and water to make a rose sharbat topping that can be used to flavor desserts like ''muhallebi'', and other cookies and cakes.<ref>{{Cite web| title = Gül Şerbetli Su Muhallebisi {{!}} Kolay Tatlılar| work = www.showtv.com.tr| access-date = 2018-07-19| url = https://www.showtv.com.tr/yemek-tarifleri/tatlilar/492799-gul-serbetli-su-muhallebisi| archive-url = https://web.archive.org/web/20180719093135/https://www.showtv.com.tr/yemek-tarifleri/tatlilar/492799-gul-serbetli-su-muhallebisi| archive-date = 2018-07-19| url-status = live}}</ref>

== Turkey (Ottoman Empire) ==
[[File:Kunefe and dondurma.jpg|thumb|[[Künefe]] dessert made from ''kadayif'' soaked in ''şerbet'' served with [[Maraş ice cream]].]]
Many Ottoman Muslims did not have a custom of consuming or serving alcoholic beverages, which contributed to the popularity of sherbet during the [[Middle Ages]]. Sherbet could take three forms: syrups called ''şurup'', pastes called ''çevirme'' and tablets. Ottoman confectioners would create concentrated essences out of fresh ingredients that could be diluted to make sherbet. In modern times, sherbet production has declined but in some regions of Turkey syrups are still made. Pastes are rare and can only be found in speciality shops; most commercially available pastes today are limited to [[bergamot orange|bergamot]] or [[Mastic (plant resin)|mastic]] flavors. Tablets were a specialty item, even during Ottoman Times, made only by confectioner's in professional shops. To make the tablets, fruit juices and essential oils, like [[rose]] or [[cinnamon]], were added to boiling sugared water and stirred against the sides of the pan until the sugar began to crystallize. Spices, ground nuts, and herbs might be added to the mixture, which was poured onto a large marble slab and allowed to set.<ref name=isin>{{Cite book| publisher = I.B.Tauris| isbn = 978-1-84885-898-5| last = Isin| first = Mary| title = Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts| date = 2013-01-08}}</ref>

In the 19th-century Isaac Edrehi wrote about a shopkeep named Mustafa who made two types of beverages called sherbet and khoshâb:<ref>{{Cite book| publisher = I. Edrehi| last = Edrehi| first = Moses| title = History of the capital of Asia and the Turks: together with an account of the domestic manners of the Turks in Turkey| date = 1855| url = https://books.google.com/books?id=nUQLAAAAIAAJ&pg=RA2-PA53| access-date = 2018-07-19| archive-url = https://web.archive.org/web/20180720024941/https://books.google.com/books?id=nUQLAAAAIAAJ&pg=RA2-PA53| archive-date = 2018-07-20| url-status = live}}</ref>
<blockquote>One of the dainties on the happy mixture of which Hadjy Mustafa prides himself is khoshâb. This beverage, though nearly related to, must not be confounded with, sherbet. The latter is slightly acidulated, and in general made of fresh lemon, [[quince]], orange or [[cherry juice]], or of candied grapes, mulberries, and [[Damson|Damascus plums]], squeezed or diluted in cold water, and thus drank at all hours. But the khoshâb (agreeable water) forms the termination of all orthodox dinners, and is composed of preserved fruits or syrups, such as Aidin pomegranates, Mardin plums, Damascus and Bokhara apricots, Rodosto peaches, Scala Nuova cherries, Beybek strawberries, Adrianople roses, tamarinds, and so forth."</blockquote>

The Ottoman writer [[Evliya Çelebi]] records that the Merchants of Khoshâb in [[Ottoman Egypt]] made khoshâb, which he calls "a kind of sherbet", from "the juice of the most excellent fruits, such as apricots of Bokhara, plums of Mardin, pears of Azerbaijan, mulberries of Arabguir, grapes of Smyrna, sour cherries (aigriottes) of Rodosto, apples of Koja Ili, prunes of Temesvar, and peaches of Constantinople." According to this account the ''khoshâb'' is flavored with "amber and musk". He goes on to describe a different group of sherbet-merchants whose shops are decorated with "many thousand cups and bowls of China and Fayence, which are filled with sherbet, made of rhubarb, roses, lemons, lotus, tamarinds and grapes."<ref>{{Cite book| title = Oriental Translation Fund| date = 1834| url = https://books.google.com/books?id=Wl0PAQAAMAAJ&pg=RA1-PA154| access-date = 2018-07-19| archive-url = https://web.archive.org/web/20180720024941/https://books.google.com/books?id=Wl0PAQAAMAAJ&pg=RA1-PA154| archive-date = 2018-07-20| url-status = live}}</ref>

The 15th-century Ottoman poem by [[Süleyman Çelebi]] wrote: "As I burned with raging thirst, They handed me a glass of sherbet" describing how the Islamic prophet [[Muhammad]]{{'}}s mother was given a glass of sherbet while she was in labor.<ref>{{Cite book| publisher = Oxford Symposium| isbn = 978-1-903018-89-7| last = McWilliams| first = Mark| title = Celebration: Proceedings of the Oxford Symposium on Food and Cookery 2011| date = 2012-07-01| url=https://books.google.com/books?id=wTwQDgAAQBAJ&pg=PT150}}</ref> When a woman in Anatolia gives birth it is still customary to offer a hot sherbet called ''[[lohusa şerbeti]]'' to guests.<ref name=isin /><ref>{{Cite book| publisher = Oxford Symposium| isbn = 978-0-907325-46-8| last = Walker| first = Harlan| title = Oxford Symposium on Food & Cookery, 1990: Feasting and Fasting : Proceedings| date = 1991| url = https://books.google.com/books?id=XseXnb98h90C&pg=PA104| access-date = 2018-07-19| archive-url = https://web.archive.org/web/20180720024941/https://books.google.com/books?id=XseXnb98h90C&pg=PA104| archive-date = 2018-07-20| url-status = live}}</ref>

Common sharbat flavors include tamarind, [[pomegranate]], [[black mulberry]], sour grape, [[licorice]], [[morello cherry]], rose, honey.<ref>Özdoğan, Yahya, and Nermin Işık. "Geleneksel Türk Mutfağında Şerbet." (2008).</ref> One version uses fresh purple [[wisteria]] flowers. The petals are soaked in water for a full day and then strained through [[cheesecloth]]. The petals are bundled in the cheesecloth and their highly fragranced liquid is also squeezed into the bowl containing the scented water. Sugar is added and the sugared mixture is allowed to rest overnight.<ref>{{Cite AV media| people = Refika'nın Mutfağı| title = Refika'dan Kolay Mor Salkımlı Şerbet Tarifi| access-date = 2018-07-19| url = https://www.youtube.com/watch?v=alk4aVTkQYM| archive-url = https://web.archive.org/web/20180720024941/https://www.youtube.com/watch?v=alk4aVTkQYM| archive-date = 2018-07-20| url-status = live}}</ref>

A simple sherbet of lemon, [[citric acid]] and water, without additional spices, is called ''nişan şerbeti'' or "betrothal sherbet" in [[Turkish language|Turkish]] and is traditionally served at engagement ceremonies.<ref>{{Cite book| publisher = Esform Ofset| isbn = 978-975-95385-4-5| last1 = Üçer| first1 = Müjgân| last2 = Akkaya| first2 = H. Suna Eretkin| title = Arapgir| date = 2008}}</ref> Some versions of lemon sherbet may be optionally flavored with honey and cloves.<ref>{{Cite AV media| people = Migros Türkiye| title = Limon Şerbeti Tarifi| access-date = 2018-07-19| url = https://www.youtube.com/watch?v=0QxNNT0wwVE| archive-url = https://web.archive.org/web/20180720024941/https://www.youtube.com/watch?v=0QxNNT0wwVE| archive-date = 2018-07-20| url-status = live}}</ref> A similar sherbet flavored with cloves and lemon juice can also be made with fresh [[peach]]es.<ref>{{Cite AV media| people = Migros Türkiyeundefined (Director)| title = Şeftali Şerbeti| access-date = 2018-07-19| url = https://www.youtube.com/watch?v=ub_ebifmEk8| archive-url = https://web.archive.org/web/20180720024941/https://www.youtube.com/watch?v=ub_ebifmEk8| archive-date = 2018-07-20| url-status = live}}</ref> Green apple and cinnamon is another possible flavor combination.<ref>{{Cite AV media| people = Migros Türkiye| title = Elma Şerbeti| access-date = 2018-07-19| url = https://www.youtube.com/watch?v=CBmPgG-rFL4}}</ref> One recipe for "Ottoman sherbet" calls for sugared sour cherries, dried plums, golden raisins, fresh ginger, cloves, cinnamon sticks to be simmered together.<ref>{{Cite AV media| people = Migros Türkiye| title = Osmanlı Şerbeti Nasıl Yapılır? {{!}} Osmanlı Şerbeti Tarifi| access-date = 2018-07-19| time = 48 seconds| url = https://www.youtube.com/watch?v=mbJcKzXO5g4| archive-url = https://web.archive.org/web/20180720024941/https://www.youtube.com/watch?v=mbJcKzXO5g4| archive-date = 2018-07-20| url-status = live}}</ref>

==See also==
{{portal|Drink}}
* [[Rooh Afza]]
* [[Smoothie]]
* [[Squash (drink)]]
* [[Syrup]]

==References==
{{Reflist}}

==External links==
{{commons category|Sherbet (beverage)}}
{{wiktionary|sherbet}}
* {{citation|url=http://www.saudiaramcoworld.com/issue/young.readers.world/the.worlds.first.soft.drink/default.htm |work=Aramco World |title=The World's First Soft Drink |first1=Juliette |last1=Rossant |access-date=22 August 2020 |date=September 2005 |volume=56 |issue=5}}. {{citation|url=https://archive.aramcoworld.com/issue/200505/the.world.s.first.soft.drink.htm |title=Original article}}.

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{{Burmese cuisine}}
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Sharbat - Revision history

imported>Vesperius at 09:25, 4 August 2021